Percorrer por assunto Electronic tongue

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DataTítuloAutor(es)TipoAcesso
Jan-2011An electronic tongue for gliadins semi-quantitative detection in foodstuffsPeres, A. M.; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
Fev-2009An electronic tongue taste evaluation : identification of goat milk adulteration with bovine milkDias, L. A.; Peres, A. M.; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
15-Mai-2019Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessmentRodrigues, Nuno; Marx, Ítala M. G.; Casal, Susana, et al.ArtigoAcesso aberto
Ago-2017Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parametersSlim, Souihli; Rodrigues, Nuno; Dias, Luís G., et al.ArtigoAcesso aberto
Jul-2020Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongueMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
Jul-2017Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongueMarx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G., et al.ArtigoAcesso aberto
2016Chapter 18 - Gliadins in foods and the electronic tongueVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, L. R., et al.Capítulo de livroAcesso restrito autor
Dez-2018Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric toolsTazi, Imam; Triyana, Kuwat; Siswanta, Dwi, et al.ArtigoAcesso restrito UMinho
Dez-2017Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprintsSouayah, Fatma; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
30-Nov-2022Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oilsMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
2021Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongueMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Jun-2016Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognitionDias, Luís G.; Alberto, Zelda; Veloso, Ana C. A., et al.ArtigoAcesso aberto
2017Electronic tongues and aptasensorsDias, L. G.; Meirinho, S. G.; Veloso, Ana C. A., et al.Capítulo de livroAcesso restrito UMinho
Abr-2017Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approachRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso aberto
2014Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongueDias, Luís G.; Sequeira, Cédric; Veloso, Ana C. A., et al.ArtigoAcesso aberto
19-Jul-2018Honey evaluation using electronic tongues: an overviewVeloso, Ana C. A.; Sousa, Mara E. B. C.; Estevinho, Leticia, et al.ArtigoAcesso aberto
2022Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillmentMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
Nov-2020Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongueMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
2016Monitoring olive oils quality and oxidative resistance during storage using an electronic tongueRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Jul-2019Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongueRodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G., et al.ArtigoAcesso aberto
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